WHITE STOCK. An especially nice broth having a delicate flavor and generally used for special functions when an attractive meal is being served to a large number of persons is made from veal and fowl and known as white stock. If allowed to remain in a cool place, this stock will solidify, and then it may be used as the basis for a jellied meat dish or salad.

• 5 lb. veal
• 1 fowl, 3 or 4 lb.
• 8 qt. cold water
• 2 medium-sized onions
• 2 Tb. butter
• 2 stalks celery
• 1 blade mace
• Salt
• Pepper

Cut the veal and fowl into pieces and add the cold water. Place on a slow fire, and let come gradually to the boiling point. Skim carefully and place where it will simmer gently for 6 hours. Slice the onions, brown slightly in the butter, and add to the stock with the celery and mace. Salt and pepper to suit taste. Cook 1 hour longer and then strain and cool. Remove the fat before using.

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